Easy Mini Quiches Recipe with Bacon and Vegetables (No Crust)
These easy crustless mini quiches are filled with crispy bacon, eggs, colorful vegetables, and savory seasonings. They're soft, flavorful, and perfect for breakfast, brunch, lunchboxes, or meal prep. No pastry or cheese needed!
Ingredients
- 80 –100 g 3–3½ oz bacon, finely chopped
- 4 large eggs
- ¼ cup 60 ml unsweetened soy milk
- 2 tbsp nutritional yeast
- ½ small red bell pepper finely diced
- ½ small zucchini grated and squeezed dry
- 1 handful fresh spinach finely chopped
- 2 tbsp green onions finely chopped
- 1 tsp olive oil if needed
- ¼ tsp garlic powder
- ¼ tsp dried oregano
- ⅛ tsp salt or to taste
- Pinch of black pepper optional
Instructions
- Preheat the oven. Set the oven to 180°C (350°F). Lightly grease 8–10 cups of a standard muffin pan with olive oil, or use silicone muffin cups for easier removal.
- Cook the bacon. Add the chopped bacon to a skillet over medium heat. Cook for 5–7 minutes, until browned and cooked through. Transfer to a plate lined with paper towels. Leave about 1 teaspoon of bacon fat in the skillet.
- Cook the vegetables. Add the bell pepper to the skillet and sauté for 2 minutes. Stir in the zucchini, spinach, and green onions. Cook for another 2–3 minutes, until softened and excess moisture evaporates. Let cool slightly.
- Prepare the egg mixture. In a mixing bowl, whisk together the eggs, soy milk, nutritional yeast, garlic powder, oregano, salt, and black pepper.
- Combine the filling. Add the cooked bacon and vegetables to the egg mixture. Stir gently until evenly combined.
- Fill the muffin pan. Divide the mixture evenly among the prepared muffin cups, filling each about halfway to two-thirds full.
- Bake. Place the muffin pan in the oven and bake for 20–30 minutes, until the centers are set and the tops are lightly golden.
- Cool and serve. Let the mini quiches cool in the muffin pan for 5 minutes. Gently loosen the edges with a silicone spatula and remove. Serve warm or at room temperature.
Notes
- Bacon: Cook the bacon before adding it to the egg mixture. Reduce the added salt if your bacon is particularly salty.
- Vegetables: Squeeze excess moisture from the zucchini to prevent watery quiches. You can also use cooked mushrooms, broccoli, or roasted peppers.
- Dairy-free: Unsweetened soy milk and nutritional yeast replace traditional cream and cheese.
- Vegetarian option: Omit the bacon and replace it with ½ cup of finely chopped, sautéed mushrooms.
- Mini muffin option: Use a mini muffin tin for smaller quiche bites. Bake for approximately 10–15 minutes, checking early.
- Storage: Refrigerate in an airtight container for up to 3–4 days.
- Freezing: Freeze cooled quiches in a freezer-safe container for up to 2 months for best quality.
- Reheating: Warm in the oven at 175°C (350°F) until the centers reach 74°C (165°F).
